Bagna Cauda

Bagna Cauda
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons capers, finely chopped
  • 2 tablespoons Dijon mustard
  • 6 sun-dried tomato halves
  • 2/3 cup finely chopped red bell pepper
  • ¼ cup finely chopped green onions
  • 3 tablespoons olive oil, divided
  • ½ cup minced fresh onion
  • + 5 more ingredients
    • 2 garlic cloves, minced
    • 2 canned anchovy fillets, finely chopped (about 1 teaspoon)
    • 1 cup fat-free, less-sodium chicken broth
    • 1 tablespoon white wine vinegar
    • ¼ teaspoon salt

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring fre...

View full recipe at My Recipes

Comments

Variations on Bagna Cauda

  • Bagna Cauda
    • 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
    • 1/2 cup butter
    • 1 1/2 cups olive oil
    • +6 other ingredients
  • Bagna Cauda
    • 1-1/2 cups extra-virgin olive oil
    • 1 small head fresh garlic (about 2 oz.)
    • 600g can salt-packed anchovies, filleted
  • Bagna Cauda
    • 6 large garlic cloves
    • 12 anchovy fillets
    • 1 loaf crusty Italian or French bread
    • assorted fresh vegetables
    • 3/4 cup olive oil


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